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[quote]Spherification is the culinary process of shaping a liquid into spheres that visually and texturally resemble...

I want to start making pizzas at home again. My Sam's in Metairie stopped carrying the high temperature Hormel pepperoni in 5 pound bags. Is there another source for this kind (or better) in bulk sizes?
Restaurant Depot maybe? Costo? Online source?
Regular grocery store Hormel is not the sa...

[b]Scientists discover seaweed that tastes like bacon but is better for you than kale - Dulse[/b]
[quote]In a week that's been jam-packed with incredible science news (New Horizons! New class of particles discovered at CERN!) this might just be the best thing we've heard so far: researchers in th...

Frank called into Fitzmorris' show just now and talked about crabs. He said to determine which crabs are "fat", you need to keep in mind:
1) For males, who shed about 26 times in their lifetimes, the underside should not be clean and shiny. That means it has a relatively new shell and hasn't ha...

I've got a job to do in Laplace, so I figured I could venture up there and get some if they're selling. My wife's never tasted jambalaya that good (it's better than I've ever made.) and she's having a friend over for sewing/knitting and lunch....

Was at the doctor's office the other day in a room with another patient waiting to give blood samples. Struck up a conversation with this rather scrawny guy and he mentioned that he had lost his ability to taste or smell. I know that would kill a lot of people on this board, including me.
So, w...

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[quote]The June Intelligent Oven, which is available for preorder at the company's website today, includes an interior camera and an Nvidia Tegra pro...

This makes so much sense. It explains why so many people have liquid-to-rice ratios that work for them, but don't always work for you if you try them. It also explains why the liquid-to-rice ratio goes down when the jambalaya batch gets bigger.
[link=(https://www.youtube.com/watch?v=DJFU7ezipbg...

No, I'm lying, he did it the hard way - by being born into a jambalaya cookin' family. Congrats to him and "Long live the jambalaya king!"
[img]http://theadvocate.com/csp/mediapool/sites/dt.common.streams.StreamServer.cls?STREAMOID=Y67UPBuHgpnSnCSB2W5E78$daE2N3K4ZzOUsqbU5sYv8rT3CTXBB9RcSce180yil...

[img]https://scontent-atl1-1.xx.fbcdn.net/hphotos-frc3/v/t1.0-9/944717_10151550988304926_701891503_n.jpg?oh=3d7d270ce21c59a44771753358475c08&oe=560573B6[/img][quote]NEWORLEANS - Almost a year after a massive fire destroyed the Hubig's Pie factory, the focus is on rebuilding after the City Council un...

For all the beeros on this board:
[img]http://www.seriouseats.com/images/2014/06/20140629-jerk-chicken-in-bowl-with-beer-mike-reis.jpg[/img]
[quote]So when it comes to hoppy beers for burgers, I'm reaching for a black IPA. Many of these beers offer a roasty malt flavor profile that can connect...

What is the cut of beef that Chinese restaurants usually use in their beef stir fry dishes? It has a texture that suggests it has a lot of connective tissue. Is it shoulder?
And what part of the animal does "stew meat" come from?...

Fitzmorris and one of his guests today both claimed Warren LeRuth personally told them (independently from each other) that the secret ingredient was [u]30% emulsified pork fat[/u].
So much for red beans being a vegetable....

[img]http://cdn.firstwefeast.com/assets/2013/12/kitchenlingo_lead2.jpg[/img]
[quote]Oh man, we had over 90 covers, two 12-tops, a bunch of four-tops, tons of VIPs. By nine, we were really cruising, totally slammed, had already 86’d striper and tatin. I was running the pass when this huge pick-up ...

In the building that used to house Jade Moon. Le's Vietnamese and Seafood. They've been working on it a long time. Signs just went up and they look like they'll be opening soon.
[img]https://db.tt/TyHhua6D[/img]
[img]https://db.tt/6BOb7FkL[/img]...

[quote]Like most branches of Southern cuisine, Lowcountry is a hodgepodge of international influences: African, French, English, and Caribbean alike. Taylor describes it as Creole cooking with a heavier African influence (as evidenced by the okra, eggplants, and benne used in dishes) than that of ot...